Browsed by
Tag: macaroni

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Comments 0 Comment

Yield: 4 to 6 Servings

Adapted from: Rachael Ray / Food Network

A few notes to answer some common questions –
• Sharp or extra sharp cheddar work best
• Grate your own cheese for best results, but it works with pre-grated as well, although pre-grated is usually coated with anti-caking agents and can make for grainy sauce.
• Breadcrumbs on the top – Gayle’s preference
• We like the top extra crispy. If you do not, I’d recommend covering with foil for the first 30 minutes.
• Nothing like some nice browned burger or hot Italian sausage mixed in.
• This can be prepped a day ahead and baked prior to serving.

  • 1lb elbow macaroni
  • 1lb (4 cups) shredded extra sharp or sharp cheddar cheese
  • 2TBS AP flour
  • ¼tsp ground mustard (can be omitted)
  • salt and pepper to taste
  • 2cups low-fat milk (or go with whole if you’re feeling indulgent!)
  • 1½TBS butter
  • 1lb ground beef or hot Italian sausage (optional)

Preheat oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.

Bring 1 gallon of water to boil in a large pot. Add in 1 TBS salt, stir and add macaroni. Cook macaroni as directed on the package until firm.

While macaroni is cooking, heat a 10-inch skillet over medium-high heat, add ground beef (or hot Italian sausage), season with salt and pepper and cook, breaking up until browned and mostly cooked through. Drain and set aside.

Combine 2½ cups of cheese with dry ingredients (2 TBS flour, ¼ tsp ground mustard, ½ tsp salt and ¼ tsp pepper) in a medium bowl.

Drain macaroni and return to pot. Add cheese mixture, and browned meat. Mix to combine and add milk over macaroni and mix again to combine.  Pour into the greased pan. Top with remaining 1½ cups of cheese and dot with butter.

Bake for 45 minutes or until firm and golden-brown.

Optional: Let sit for 10 minutes before serving to further firm up.

Note: We like the macaroni and cheese a little extra crispy. If you like it softer, cover it with foil for the first 30 minutes of baking.

Macaroni and Beef

Macaroni and Beef

Comments 0 Comment

Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • ½tsp seasoned salt (I use ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
  • pinch chili pepper flakes
  • ½tsp celery seed
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Drain the pasta:

When the pasta is al dente, reserve a half cup of the pasta cooking water and drain the rest. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

American Chop Suey

American Chop Suey

Comments 0 Comment

with Green Salad
Yield: 2

Adapted from: Home Chef

This classic American comfort food is all grown up. Ground beef turned into a creamy, cheesy tomato sauce mixed with tender elbow macaroni. Shredded cheese melts onto the piping-hot pasta while a crisp green side salad with radishes accompanies.

Update: The American Chop Suey is real good, but the Dijon dressing on the salad is terrible. It clashes with the pasta sauce. Update shows a simple Italian dressing, but you can substitute any dressing you prefer.
Time: 30 minutes

  • 4oz elbow macaroni
  • 10oz ground beef
  • 2radishes
  • 1romaine heart
  • 1TBS Dijon mustard
  • 8oz tomato sauce
  • 1tsp BTB beef (or beef stock concentrate)
  • ¼oz steak seasoning (see below)
  • ¼tsp sugar
  • 2TBS cream cheese
  • 2oz shredded cheddar-jack blend
  • salt & pepper
  • 3TBS olive oil
  • 1TBS red wine vinegar (or apple cider vinegar)
  • 1tsp Italian Seasoning (Update)

Cook pasta:

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 8–10 minutes. Reserve ¾ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.

Cook beef:

Heat 1 TBS oil in a medium skillet over medium-high. Add beef and season with a pinch each of salt and pepper. Cook until well browned, 5–7 minutes.

Prep salad:

Meanwhile, thinly slice radishes. Cut romaine into 1-inch pieces.

In a large bowl, whisk to combine Dijon mustard, 3 TBS oil, and 1 TBS vinegar.

Update: In a large bowl whisk 3 TBS oil, 1 TBS vinegar, 1 tsp Italian Seasoning. Season to taste with salt and pepper.

Make sauce:

To skillet, add tomato sauce, BTB (or broth concentrate), steak spice, ½ cup reserved pasta water, and ¼ tsp sugar. Bring to a simmer and reduce heat to medium-low. Add cream cheese and half of the shredded cheese, stir until melted. Season to taste with salt and pepper. Stir in pasta and thin out sauce with reserved pasta water, 1 TBS at a time, as needed.

Finish and Serve:

Add lettuce and radishes to bowl with dressing and toss to combine. Spoon pasta into bowls and top with remaining cheese. Serve alongside salad.

Steak Spice Blend

Makes 2 1/4 tsp

1/8          tsp red chili flakes
1/8          tsp crushed coriander seed
1/4          tsp crushed dill seed
3/8          tsp crushed mustard seed
1/2          tsp dried minced garlic
1/2          tsp crushed black pepper
3/8          tsp kosher salt